"Warren Place" > wrote in message
. edu...
> On Tue, 8 Jun 2004, Ray wrote:
> > I contacted the Splenda people and they would not recommend using
splenda in
> > wine. It seemed like such a good idea,too. It seems that splenda is
> > basically sugar bound to a substance that prevents the sugar molecule
from
> > being broken down so it passes through the body before it is used.
Given
> > time, however, it will break down in liquid form and the sugar part will
> > become just that -- sugar.
> Did they say how long this would take to occur? I have added
> Splenda to wine and haven't seen renewed fermentation. Maybe the yeast
> are dead, maybe it takes longer than two years for the chlorine to come
> off the sugar molecule and be replaced by a OH group. The research I've
> seen on sucralose in food industry applications suggests it is very stable
> over a wide range of pH and temperature.
> Warren Place

They told me "longer than it takes to pass through your system and be
expelled." That is a satisfactory answer for them considering what they are
trying to accomplish. Maybe not for you considering what you may be trying
to accomplish.

Ray